Chicken Rice Casserole makes for a crowd-pleasing dinner that comes together in under 5 minutes of prep time.

Made with only 4 ingredients, this dish has juicy chicken breasts and tender rice in a deliciously creamy sauce. This is a casserole that meal packs a lot of flavor in a filling one dish dinner and a meal that everyone will love!

Chicken & Rice Casserole on a plate
There is nothing like Chicken Rice Casserole for dinner. This dish is deliciously easy, creamy and totally satisfying and you’ll never believe it needs just 4 ingredients!

This is a special dish because the recipe comes from my BFF, Penny and she’s been making this for years. It’s her go-to, must have, favorite easy weeknight meal that I just had to try.

I have to admit, when I first made it I knew it would be tasty but… I had NO idea what I was in for and it’d definitely become a regular in our rotation!

4 Ingredient Chicken & Rice Casserole garnished with parsley

This easy dish comes together in under 5 minutes, it’s one of the quickest dinner preps on my whole site (along with One Pot Pizza Tortellini Bake).

This dish is belly warming and comforting while being simple and easy to make, it’s like serving a nice warm hug from your Mom!

The chicken comes out incredibly tender and juicy, the rice is perfectly cooked in a rich and creamy sauce and the whole thing is loaded with flavor!

Chicken & Rice Casserole in a casserole dish

This easy Chicken Rice Casserole takes about an hour to bake (depending on your oven, you may need a few extra minutes but for me it’s about an hour), but that is one of the things that make it kind of the perfect dish.

We’ve made this just as written over and over but I’ve also added a little bit of onion to the bottom of the pan or a couple of handfuls of fresh mushrooms.
With very little minimal prep time, you can slide this casserole into the oven and relax, or maybe help with homework without feeling the usual dinner time rush!

5 minutes of work, and then perhaps a glass of wine or read your book for an hour?  I feel like that’s a good idea for ALL weeknights!

Chicken & Rice Casserole on a plate garnished with parsley

I use homemade onion soup mix in this recipe, but you can use the kind in the envelope if you haven’t had a chance to mix up a batch yet. The flavor will be amazing either way!

My friend Penny also said she sometimes replaces the onion soup mix with a packet of gravy mix depending on what she has on hand!

If you are lucky enough to have leftovers, this makes for a delicious lunch the following day.

Chicken & Rice Casserole on a plate garnished with parsley
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4 Ingredient Chicken & Rice Casserole

Chicken Rice Casserole makes for a crowd-pleasing dinner that comes together in under 5 minutes of prep time. Made with only 4 ingredients, this meal packs a lot of flavor in a filling one dish dinner that everyone will love!
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 4 servings


  • 4 chicken breasts
  • 1 cup long grain white rice uncooked
  • 1 ½ cups water
  • 1 package onion soup mix or use homemade
  • 10 ounces cream of mushroom soup condensed


  • Preheat oven to 325°F.
  • Spray 9×13 pan with cooking spray. Add chicken breasts and season with salt & pepper.
  • Pour uncooked rice over chicken. Sprinkle with onion soup mix.
  • Combine mushrooms soup and 1 ½ cups of water. Pour over chicken.
  • Cover and bake 1 hour 15 minutes or until rice is tender.


My casserole is always ready in 1hr 15 minutes however depending on your own variables, it can require up to an additional 25 minutes.
4.88 from 2077 votes

Nutrition Information

Calories: 470 | Carbohydrates: 40g | Protein: 54g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 148mg | Sodium: 791mg | Potassium: 978mg | Vitamin A: 70IU | Vitamin C: 2.7mg | Calcium: 30mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course
Cuisine American


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. did not turn out. very disappointed. the rice was not cooked all the way. still very soupy. I will not make this again. a waste of time & money.

  2. can this be done in pressure cooker? if it can be done would the cook time be cut in half? I’m making this tonight using the oven but if anyone can reply to my questions I would love to try next time in my pressure cooker.

  3. Used to make this years ago, but I always put the rice and water in first, then the chicken, then mixed the onion soup and the cream soup together and spread that on top of the chicken. Always came out great.

  4. I’ve had issues with the rice cooking in recipes like this in the past, but it looked so good I had to try it. I was in a condensed soup kinda mood, haha. I made some adjustments to how I added everything to the baking dish, and I used 3 pounded chicken breast and 2 cups of water. I baked it at 375 for an hour. It turned out great, and it’s easy to put together for a weeknight meal. Thank you!5 stars

    1. I have not made the recipe with breast tenders, but other readers have. Let us know if you try it Steven!

  5. Family enjoyed this. The only problem was that the rice didnt cook evenly. I would put the rice in first as a bed, instead of pouring it over the chicken. Also, I added raw broccoli florets and used cream of chicken soup.4 stars

  6. Holly, if I made this with Progresso gluten free mushroom soup, it’s not condensed. How much water would I need to add

    1. I haven’t tried this with soup that is not condensed so I can’t say for certain but you would need approximately 2 ¾ cups of liquid total including the soup. If the soup is not condensed, you may need extra seasonings in the dish.

      1. Ashley, I haven’t tried freezing this casserole but I do think this would freeze perfectly once cooked.

  7. This was delish and husband approved! I used country style pork ribs instead and they just melted in our mouth. I added a few dashes of Worstechire sauce and baked one hour at 325 degrees. Thank you!!

    1. Hi Sandra, chicken thighs have worked well for other readers. Sounds like there is no need to change anything, just ensure the chicken is cooked to 165°F.

  8. can chicken thighs be used instead?? if so do you shorten the cooking time since dark cooks faster then white??

  9. I am curious, if this is a chicken recipe, why not use cream of chicken soup instead of cream of mushroom soup? I would think it would make the dish taste more like chicken since chicken is weak in flavor. I would use poultry seasoning, also, to enhance the chicken flavor.

  10. Nice dish! Couldn’t be easier. As some other reviewers mentioned, I also added some canned mushrooms (40z), and on the chicken sprinkled salt, pepper, garlic powder, and paprika. I only made 2 breasts, so used approx 1/2 can of the cream of mushroom with roasted garlic (Campbell’s), and 1 1/2 tablespoons of the onion soup mix (the only package I could find was large @ 1.4oz and I didn’t think you meant that size).

    It probably would have been ready at the 1hr mark–my internal temp got to about 190deg C, so was a bit overcooked–but good! I’ll be making it again.

    Thanks for this EASY recipe!!5 stars

  11. This has become my “Lady’s Luncheon” go to recipe…in fact, it gets requested more often than not!
    Also a favorite in the family menu rotation and withy grands!
    Thanks for sharing!5 stars

  12. I made this with my son who’s learning to cook. It was super simple and the whole family loved it! They all said – make this again!5 stars

    1. Hi Jacqui, we recommend using thawed or fresh chicken breasts but other readers have used frozen. I would plan for additional cooking time to ensure the chicken is fully cooked before serving.

  13. Awesome recipe, used rotisserie chicken, tablespoon of ranch seasoning and cream of chicken in place of the cream of mushroom. Everyone loved it, even my youngest son who’s a very picky eater! Thank you for sharing this recipe!5 stars